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Pickled Cauliflower Salad

Serves 4

© by David Munns

A flavourful treatment of cauliflower from Cucina Siciliana by Ursula Ferrigno.


  • Cauliflower 1 medium
  • Green Olives ½ cup, halved and stoned/pitted
  • Good-Quality Capers 1 Tbs
  • Sundried Tomatoes 2 Tbs, chopped
  • Roasted Red (Bell) Pepper 1, chopped into fork-friendly pieces
  • Flat-Leaf Parsley a handful, finely chopped
  • Fresh and Fruity Olive Oil (preferably Sicilian) 2 Tbs
  • Red Wine Vinegar 2 Tbs
  • Sea Salt and Freshly Ground Black Pepper

Cook It

  1. Cut the cauliflower into small, uniform-sized florets. Rinse well in cold water and drain. Put the florets in a large saucepan and add cold water to cover. Add 1 teaspoon of salt and bring to the boil. Boil for 3 minutes, then drain and refresh in cold water.
  2. Meanwhile, in a salad bowl, combine the olives, capers, sundried tomatoes, roasted red (bell) pepper, parsley and seasoning, then mix in the cauliflower.
  3. In a small bowl, whisk together the oil and vinegar. Add to the vegetables and mix well. Cover and marinate for 1 hour before serving.

Excerpted from Cucina Siciliana by Ursula Ferrigno, published by Ryland Peters & Small (CAN $27.95). Photography by David Munns © Ryland Peters & Small. Used with permission from the publisher.